Season the chicken thighs evenly with salt, black pepper, paprika, and dried thyme on both sides.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove chicken from the pan and set aside.
Reduce heat to medium. Add the chopped onion to the same pan and sauté for 3 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Add the rinsed rice to the pan and stir to coat the grains with the oil, onion, and garlic mixture.
Pour in the chicken broth and stir well, scraping any browned bits from the bottom of the pan.
Return the seared chicken thighs to the pan, placing them on top of the rice. Bring the mixture to a gentle boil.
Cover the pan with a tight-fitting lid, reduce heat to low, and simmer for 18-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove the pan from heat and carefully take out the chicken thighs. Stir in the heavy cream, Parmesan cheese, and butter into the rice until creamy and well combined.
Return the chicken thighs to the pan and spoon some creamy rice over them.
Sprinkle chopped fresh parsley on top before serving.